Creamy Pumpkin Chicken Penne (Print)

Roasted chicken and penne tossed in creamy pumpkin-Parmesan sauce with sage and crunchy walnuts.

# Ingredients:

→ Pasta & Chicken

01 - 10 oz penne pasta
02 - 2 cups cooked roasted chicken, shredded or cubed

→ Pumpkin Cream Sauce

03 - 1 tablespoon butter
04 - 2 cloves garlic, minced
05 - 3/4 cup pumpkin purée
06 - 3/4 cup heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 1 teaspoon chopped fresh sage or 1/2 teaspoon dried sage
09 - Salt to taste
10 - Black pepper to taste

→ Topping

11 - 1/4 cup toasted walnuts, roughly chopped
12 - Extra grated Parmesan cheese for garnish
13 - Fresh sage leaves for garnish

# Directions:

01 - Bring a large pot of salted water to a boil. Cook penne until al dente. Reserve 1/2 cup of pasta water, then drain the noodles.
02 - Melt butter in a large skillet over medium heat. Sauté minced garlic until aromatic, about 1 minute. Stir in pumpkin purée and heavy cream, then simmer gently for 2 to 3 minutes until slightly thickened.
03 - Add grated Parmesan and chopped sage to the skillet. Continue stirring until the sauce is smooth and creamy. Season with salt and freshly ground black pepper.
04 - Add cooked penne and roasted chicken to the sauce. Toss thoroughly to coat, adding reserved pasta water a little at a time as needed for desired consistency.
05 - Divide pasta among plates. Top with toasted walnuts, additional Parmesan cheese, and fresh sage leaves to serve.

# Expert Tips:

01 -
  • Uses ingredients you probably already have in your pantry
  • Comes together in about half an hour—ideal for busy nights
  • Rich and creamy without being overly heavy
  • Perfect balance of textures with silky sauce and crunchy toppers
  • Customizable for vegetarians and makes great leftovers
02 -
  • Provides plenty of protein and healthy fats for a satisfying meal
  • Can be made ahead and reheated gently for easy lunches
  • The pumpkin sauce freezes beautifully for future quick dinners
03 -
  • Use freshly grated Parmesan instead of pre-shredded for best melt and flavor
  • Let the sauce simmer on low while prepping other ingredients so flavors intensify
  • Toast the walnuts in a dry pan until just fragrant then cool before using—I learned the hard way that over-toasting makes them bitter

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